1. In a large bowl, add the chopped tomatoes, and cilantro, and parsley.
2. Add the cooked quinoa
3. Add the spices, lemon juice and olive oil.
4. Mix it up together, refrigerate until ready to serve.

My mini assistant decided to help me out and learn how to make this and my other meals. She was eager to learn, and help out!

She did such a great job in chopping tomatoes, that I told her she’s an expert already!
Mind you it was suppose to be couscous, but we didn’t have it, instead we had quinoa and we improvised. It’s pretty good!

1. In a large pot, add olive oil, bell peppers, and onion and cook on medium-high heat stirring every few minutes until onions are lightly brown, and soft.
2. Add carrots, green onions, and celery and stir it along with the onions and peppers.
3. Add white beans, and add veg broth cubes, spices and seasonings. Mash the veg broth cubes and stir it along with the vegetables making sure it’s coated around. Before it all sticks to the bottom, add the water.
4. On medium heat, stirring every few minutes, keep a wooden spoon on top of the pot to prevent the soup from overflowing/boiling over. Let the flavors blend in.
5. As the veggies become tender, and soft, add the orzo pasta, and chicken and stir.
6. 30 minutes later, add the butter, kale, baby spinach, fresh cilantro and curly parsley. Add the lemon juice and give it a quick stir.
7. Serve & enjoy!